Solo Cooking God's Tonkatsu Sauce Smoked Duck Stir-fried Udon

Name: Solo Cooking God's Tonkatsu Sauce Smoked Duck Stir-fried Udon
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 150g smoked duck; 1 tbsp minced garlic; onion (a suitable amount); cabbage (a suitable amount); 2 tbsp tonkatsu sauce (or steak sauce); 1 serving udon noodles; 1 cup water; mung bean sprouts (generous amount); salt (a pinch); pepper (a pinch); parsley powder (a pinch); mayonnaise (to taste)

A savory stir-fried udon made by pan-frying smoked duck that was sleeping in the fridge, then adding tonkatsu sauce and udon noodles to the rendered duck fat and stir-frying until glossy and rich.

🙋 Recommended for

⭐ Those who want to cook leftover smoked duck from the freezer or fridge in a novel and impressive way
⭐ Those who want to whip up a sweet-and-salty, flavor-packed izakaya-style snack or late-night dish in just 15 minutes

15 min Difficulty Easy Noodles & bunsik

Main ingredients 🥩

smoked duckminced garliconioncabbagetonkatsu sauceudon noodlesmung bean sprouts

Tags 🏷️

fridge raid late-night snack noodle dish

Detailed recipeQuick recipe

Ingredients needed 🛒1 servings

150g smoked duck
1 tbsp minced garlic
onion (a suitable amount)
cabbage (a suitable amount)
2 tbsp tonkatsu sauce (or steak sauce)
1 serving udon noodles
1 cup water
mung bean sprouts (generous amount)
salt (a pinch)
pepper (a pinch)
parsley powder (a pinch)
mayonnaise (to taste)

Recipe 🍳

Place 150g of smoked duck in a heated pan without any oil.
Cook over low heat until the surface turns golden brown and the duck fat renders out.
Once the duck is golden, add 1 tbsp minced garlic and lightly stir-fry to infuse the garlic aroma into the nutty duck oil.
Thinly slice leftover onion, cabbage, and other vegetables from the fridge, add generously, and stir-fry together.
Add 2 tbsp of tonkatsu sauce (or steak sauce) over the vegetables and gently stir-fry until the sauce blends well.
Pour in 1 cup of water so the pan is slightly wet, then add the 1 serving of udon noodles.
Cover with a lid to steam and soften the noodles; once tender, gently separate them with chopsticks.
When the noodles are fully loosened, add a generous amount of mung bean sprouts and quickly stir-fry just until wilted to retain a crunchy texture, then season with salt and pepper.
Transfer to a plate, sprinkle with parsley powder, and drizzle mayonnaise in a zigzag pattern to add richness according to taste.

In a dry pan, cook smoked duck over low heat until golden and the fat renders out.
Add minced garlic and vegetables, stir-fry with tonkatsu sauce, then add 1 cup water and udon noodles.
Cover to steam the noodles until tender, gently loosen them, add mung bean sprouts, quickly stir-fry, and finish with mayonnaise.

Cooking tips 💡

If you don't have tonkatsu sauce or steak sauce, you can substitute by mixing 1 tbsp regular soy sauce, 1 tbsp oyster sauce, and 1/2 tbsp sugar.
If you try to separate frozen or hardened udon noodles by force, they will break. You must add water, cover with a lid, and steam them until they become soft.

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